Crispy baked chicken wings
Crispy baked chicken wings are a perfect mix of crunchy skin and juicy meat, made right in your oven. These wings get that great crispy texture you usually expect from…
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Crispy baked chicken wings are a perfect mix of crunchy skin and juicy meat, made right in your oven. These wings get that great crispy texture you usually expect from frying, but without all the extra oil. They’re seasoned just right to bring out the best flavors and make snack time or dinner super satisfying.
I love making these wings because they’re easy to prepare and don’t require a lot of attention while baking. A little shake halfway through the cooking time is all you need to keep them evenly crispy. One tip I learned is to pat the wings dry before adding the seasoning—it really helps the skin get that golden crunch we all crave.
My favorite way to eat crispy baked wings is with a side of ranch or blue cheese dressing, and some crunchy celery sticks. They’re great for feeding a crowd during game day or just as a tasty treat any evening. Whenever I serve these wings, there’s always a rush to grab the last one, which tells me they’re a hit every single time!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings work best, but frozen wings can be used if fully thawed and patted dry. Removing the wing tips helps with even cooking and easy eating.
Baking Powder: This is a trick ingredient that helps make the skin crispy when baked. Use aluminum-free baking powder to avoid a metallic taste. If you don’t have baking powder, cornstarch can be a substitute but might yield a slightly different texture.
Spices: Garlic powder, onion powder, smoked paprika, and cayenne add nice flavor and a bit of smokiness and heat. Feel free to adjust cayenne level based on your heat tolerance or leave it out for a milder wing.
Olive Oil: Helps wings crisp up and adds richness. You can swap for avocado oil or any neutral oil with a high smoke point.
How Do You Make Wings Crispy Without Frying?
The key is drying the wings and using baking powder before baking on a wire rack. Here’s how:
- Dry the wings well: Patting them dry removes moisture that can make skin soggy.
- Toss with baking powder: This raises the pH of the skin, helping proteins break down and skin crisp in the oven.
- Use a wire rack: Elevating the wings lets hot air circulate all around, avoiding soggy bottoms.
- Bake at high heat: 425°F (220°C) is perfect for crisping skin without drying out meat.
- Flip halfway through: This promotes even browning on both sides.
Following these steps gives you wings with crunch close to fried ones but with less mess and oil. It’s my favorite method for a healthier crispy wing!
Equipment You’ll Need
- Baking sheet – big enough to hold all the wings without crowding for even cooking.
- Wire rack – lifts wings so air circulates under them, making skin crispy.
- Paper towels – essential for drying wings before seasoning to get crispier skin.
- Mixing bowl – for tossing wings with all the seasoning and baking powder.
- Tongs – helpful for flipping wings halfway through baking without making a mess.
Flavor Variations & Add-Ins
- Swap smoked paprika for chili powder and add cumin for a smoky, slightly spicy twist.
- Brush wings with BBQ sauce before the last 5 minutes of baking for sticky, tangy flavor.
- Add Parmesan cheese and Italian herbs after baking for cheesy, herbed wings.
- Use buffalo sauce and serve with celery and blue cheese dressing for classic wing style.
How to Make Crispy Baked Chicken Wings
Ingredients You’ll Need:
For The Wings:
- 3 pounds chicken wings, tips removed and wings separated into drumettes and flats
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional for heat)
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Celery sticks, for serving
For The Dipping Sauce:
- ½ cup ranch or blue cheese dressing
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and about 45-50 minutes of baking. Total time is roughly 1 hour from start to finish, including a bit of time flipping the wings halfway to get them extra crispy.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 425°F (220°C). Line a large baking sheet with foil for easy cleanup, then place a wire rack on top. The rack will help hot air circulate around the wings so they crisp up nicely.
2. Dry and Season the Wings:
Use paper towels to pat the chicken wings dry completely—this step is key to crispiness. Put the wings in a big bowl and toss them with baking powder, salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper if you like a bit of heat. Make sure every wing is well coated.
3. Add Oil and Arrange Wings:
Drizzle olive oil over the wings and toss again so all pieces are coated well. Then spread the wings out on the wire rack in a single layer, leaving space so they don’t touch.
4. Bake Until Crispy:
Bake the wings for 25 minutes, then flip each one over using tongs or a fork. Continue baking for another 20-25 minutes or until the wings look golden brown and very crispy. The internal temperature of the chicken should reach 165°F (74°C).
5. Garnish and Serve:
Remove the wings from the oven and transfer them to a serving platter. Sprinkle fresh chopped parsley on top for a fresh touch. Serve immediately with celery sticks and ranch or blue cheese dressing for dipping. Enjoy!
Can I Use Frozen Wings for This Recipe?
Yes, you can! Just make sure to fully thaw the wings in the refrigerator overnight and pat them dry thoroughly before seasoning to ensure they get crispy in the oven.
What Can I Substitute for Baking Powder?
If you don’t have baking powder, cornstarch is a good alternative to help crisp the skin, though the texture may be slightly different. Avoid using baking soda as it can give a bitter taste.
How Should I Store Leftover Wings?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to retain crispiness instead of microwaving, which can make them soggy.
Can I Make These Wings Ahead of Time?
Absolutely! You can season and bake the wings ahead, then reheat them in the oven before serving. Alternatively, prep and season the wings in advance and bake fresh when ready.
